Delicious Cencaluk Traditional Melaka Food

Delicious Cencaluk Traditional Melaka Food

Delicious Cencaluk Traditional Melaka Food​ You Must Eat. Also known as cencalok or cincalok. Don’t forget to buy one bottle to take home. A popular traditional Melaka dish. If in Kelantan there are budu, in Perak there are tempoyak in Johor with belacan.

Delicious Cencaluk Traditional Melaka Food Summary

  • Attraction: Delicious Cencaluk Traditional Melaka Food
  • Location: Malacca Malaysia
  • Attraction Type: Food in Malacca

Delicious Cencaluk Traditional Melaka Food

The main focus will be around Klebang Beach, Limbongan, Tanjung Kling as well as other coastal areas of the Straits of Malacca. The process of making Cencaluk is a process of fermentation. Purified shrimps are mixed with a lot of salt and a little rice and stir in 3 to 4 days before eating. Try to make the lunch menu tasty. Because it is made from shrimp, it is said to contain very high protein content. You must be regret if you do not have a bottle of cincalok for a gift. *

Cincalok / Chinchalok is a Malaccan/Penang food (see Cuisine of Malaysia) made of fermented small shrimps or krill. It is usually served as a condiment together with chilis, shallots and lime juice. It is similar to Bagoong Alamang (see shrimp paste) in the Philippines, Cencalok in Indonesia and khoei chalu (Thai: เคยฉลู) in Thailand. In Melaka, the shrimp is called udang geragau. The shrimp in the pinkish colored cincalok are readily identifiable and the taste is salty.

This shrimp is available in particular season in Pantai Klebang, Limbongan, Tanjung Kling and several coastal areas. The process of making cincalok requires several steps. Fresh small prawns (udang geragau) are added with salt and rice in equal proportions. After the ingredients are thoroughly mixed, it will be sealed in a jar and allowed to ferment for three days. There are also cincalok-makers who increase the proportion of rice in the mixture believing it to enhance the taste of the finished product.

As the finished product is fermented in a glass container, the fermentation process causes pressure to build up inside the container. Hence, care must be taken when opening the pressurized container containing ready-made cincalok. *source: wikipedia

Made from fine fresh shrimp and salt. This cincalok can last for two (2) months after opening.

More Cencaluk Melaka

Cincalok adalah makanan tradisi di Melaka khususnya dan di makan juga oleh masyarakat Melayu di negeri-negeri di Selatan Malaysia. Ia juga menjadi makanan tradisi kaum Baba Nyonya di Melaka dan Pulau Pinang. Ia di buat dengan proses pemeraman atau fermentasi ‘udang geragau’ iaitu sejenis udang halus yang banyak terdapat di pantai negeri Melaka.

Proses fermentasi udang geragau yang dicampur dengan garam dan nasi didalam bekas yang tertutup untuk tiga ke empat hari. Produk akhirnya berbau agak masam yang kuat (pungent), mempunyai rasa masin dan masam yang mengandungi udang-udang kecil yang berwarna kemerahan-merahan.

Ia di makan bersama ulam-ulaman sebagai pencicah dan penambah selera semasa makan nasi. Ia juga di campur dalam masakan lain sebagai penambah perisa yang menjadikan makanan lebih lazat. Sepertimana makanan yang diperam atau di fermentasi yang lain ia juga kaya dengan kuman baik probiotik .,Kuman probiotik didalam cencalok adalah jenis bakteria asid laktik (LAB) yang selalunya memang terdapat dalam makanan yang di fermentasi.

Menurut Dr Norman Mohd Norawi MBBS,MSc(UCSI), MNM(ACNEM), FAGE, diantara spesis bakteria baik yang berjaya dikenalpasti didalam cencalok adalah dari spesis ‘staphylococcus sp’ yang menunjukkan sifat positif dalam penggunaan laktosa dan ujian katalase. Kajian juga menunjukkan bakteria baik dalam cencalok boleh menghalang pertumbuhan dan pembiakan bakteria jahat pathogenik seperti E. coli, staphylococcus aureus dan salmonella typhimurium.

Sejenis bakteria baik yang agak unik yang berjaya di kenali didalam cencalok adalah staphylococcus piscifermentans. Boleh la kita amalkan cencalok dalam pemakanan seharian kita. Tetapi bagi individu yang mengalami masalah gatal-gatal atau alahan selepas mangambil cencalok, maka perlulah di elakkannya. Walaubagaimanapun berjaga-jaga dengan kandungan garamnya yang tinggi dan bersederhana dalam pengambilannya.

Cencaluk or cencalok is very delicious food in Malacca. You have to try and bring one bottle back home.

  1. Delicious: Can eat cencalok just like that or as a dip. This food is one of the traditional foods in Malacca.
  2. Taste: You can add one more plate of rice only for cencaluk.
  3. Price: Reasonable.

*Credit: wikipedia, official websites

Hashtag / Keywords

Contact Tourism Malacca Malaysia

Ministry of Tourism, Arts and Culture Malaysia, Melaka Office
Aras 1
Kompleks Kementerian Pelancongan
Lebuh Ayer Keroh
75450 Melaka
Telephone: 06 231 8200
Fax: 06 231 1400

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Cencaluk Melaka Recipe

How to make cencaluk recipe? Delicious Cencaluk Chili Recipe

Ingredients are as follows:

  1. 1/2 cup or 1 cup of Cencaluk Melaka
  2. 8 cloves of onion sliced
  3. 12 red rice chilli stalks sliced
  4. 8 sticks of green rice chilli slices
  5. 6 lime mushrooms squeeze juice and thinly slice the skin
  6. A little pineapple finely chopped
  7. 1 lemon juice take the juice Servings: dish Instructions Combine all ingredients and mix well. Squeeze the lime juice. Recipe Notes Slim lemon juice removes the sweet smell of citrus.
Cencaluk Melaka: How to Recognize A Fresh Cencaluk?

You can get this traditional Melaka food almost anywhere in Melaka. In vendor street, minimart, fish market, hypermarket etc. But how do you know if you buy a fresh cencaluk?

Based on old folks who live in Malacca, if the shrimp becomes mashed in a bottle, it means that cencaluk is not fresh.

Local Delicacies to Breakfast

MALACCA: Bayou Lagoon’s Chef Amran Adnan is a culinary force to be reckoned with this Ramadan.
Amran has prepared over 100 varieties of dishes for hotel guests including scrumptious mutton curry.
His dishes include rendang, lemang, an assortment of kerabu such as kerabu perut, kerabu pucuk paku and kerabu telur.

Apart from these dishes, there is a selection of garden greens such as six types of salad or ulam.
Amran also has created a special dish for chili lovers who could dip their ulam in a mango and pineapple sambal, shrimp paste or cencaluk sambal and belacan, plus tempoyak.

“For the soup corner, I have created a rotation of chicken, mutton and mushroom soup.
“Noodle lovers could also indulge in the Peranakan style noodle soup, assam laksa and mee soup utara,” he said.

Amran also recommended the grilled lamb that is a must-try dish that come with a spicy and refreshing sauce or salsa.

“The lamb seems everybody’s favourite and there are a few types of dips that go with the succulent meat,” he said.

The Ramadan buffet at the hotel also offers mouth-watering grilled fish and roti canai at action stalls where the food and beverages are prepared on-the-spot so that guests are served piping hot delicacies.
To end your meal, there is a variety of fresh fruit as well as traditional desserts like cendol, bubur kacang, tapai ubi or pulut, mixed fritters and jelly.

Also on the menu is sticky rice with coconut milk and palm sugar or wajik - a favourite kampung delight.
Bayou Lagoon Resort’s Ramadan buffet spread is priced at RM48 for adults, RM28 (children) and RM41 (senior citizens).

Guests enjoy a pecial price if they come in a group of more than ten.

For details, contact 06-2330 888 or 013-286 8723.


Traditional Melaka Food : Cencaluk